Garlic and Roasted Bell Pepper Farfalle

Creamy, flavorful Garlic and Roasted Bell Pepper Farfalle is perfect when you're looking for a little comfort food or when you want to throw together a quick dinner. Either way, it's delicious and full of all the garlic roasted bell pepper goodness!

Course Main Dish

Cuisine American

Keyword easy pasta recipes

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 371kcal

Author Nicole Cook

Ingredients

For the Roasted Bell Peppers

3 large bell peppers in a variety of colors (we chose orange, green and yellow)
sat and pepper to taste

For the Farfalle

8 ounces Farfalle Bow Tie Pasta

For the garlic sauce:

3 Tablespoons of butter
2 large garlic cloves minced (we use 3 becuase we love garlic)
3 tablespoons parmesan cheese plus extra for serving
1 cup milk or light cream
salt pepper, herbs, to taste

Instructions

Roasting the Bell Peppers

Preheat your broiler.
Cut each bell pepper in half lengthwise and remove all seeds and membranes.
Slice the bell peppers in strips and sprinkle a bit of salt and pepper, if desired.
Lay them skin side up on a foil-lined baking sheet. Sort of press them down as flat as you can get them.
Broil them for approximately 5-8 minutes or until blackened. We did not blacken ours this time, the kids don't like them blackened. You do what your family is comfortable with. Set aside.

For the Farfalle

Prepare the farfalle according to package directions.

For the Garlic Sauce

In a small saucepan over medium heat, melt the butter; add the minced garlic.Cook for about 1-2 minutes.
Add the Parmesan cheese. Cook for another minute.
Stir in the milk or cream and continue heating until the sauce boils and thickens.
Remove from stove and stir in salt, pepper and any herbs you'd like to use. We used basil because we had a ton of it.

To put it all together:

Drain the pasta and pour into a large bowl.
Pour in the sauce and toss to coat evenly.
Add half of the peppers to the mixture and again, toss to coat.

To Serve:

Spoon out a serving for each plate, top with extra bell peppers, sprinkle with Parmesan and serve.

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